This recipe is suitable for kids who don’t take spicy food at all because there is no grounded black pepper or paprika like most baked chicken recipe.

Ingredients:
1 Whole Medium chicken without feet, head and wings.
2 Medium Potatoes, cleaned and cut into cubes.
1 Large Onions, cut into 8 pieces
1 Whole lemon, skewered with a satay stick

To Marinade:
1 small cup extra virgin olive oil
A dash of Italian Herbs
A dash of Garlic Powder
A dash of Salt
3 tbsp Oyster Sauce
1 tbsp Light Soy Sauce

Here’s how I marinated the chicken. Firstly, I mixed the Oyster sauce and the Light Soy Sauce in a small bowl; put it aside. Then I massage the chicken with the extra virgin olive oil; give the chicken a good massage. After that, I rub the sauce all over the chicken. Sprinkle some Italian Herbs, Garlic Powder and the Salt all over the chicken; don’t forget in the cavity too. Lastly place the marinated chicken in a plastic bag and leave it in the fridge from 6 hours or overnight.

To bake, heat up the oven at 200′C. Lay the potatoes and onion in the baking dish, pour 1/2 cup of water so that the potatoes won’t dry up. You can add other vegetables like pumpkin,carrots or cherry tomatoes.

Place the chicken on the potatoes and don’t forget to stuff in the Lemon in the chicken cavity. Cover the baking dish with aluminum foil if you do not want your chicken to get burnt like mine! Bake for 1 hour.

If you want the chicken skin to be slightly burnt, open the foil and let it bake for another 10 minutes. That would give the chicken skin some tan.

Here is how mine look like coz I did not cover it with the aluminum foil in the first place! I excused myself coz this is my first time baking chicken.

My children loves this dish A LOT. That is what matters most.

Better than Pizza Hut’s dough. Trust me. Got this recipe from my family chef, Mr Soba Singh.

The Ingredient:
330ml Warm Water
2 tsp Yeast
1 tsp Salt 2 tsp Sugar
(Dissolve the above in the warm water and wait till the yeast rises)

About 400g-500g of Flour
2 Tbsp Olive Oil
1 tsp Baking Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
50g Corn Meal

Mix everything and knead for 10 minutes. Then cover with a cloth for 1 hour. After that, punch and knead again before rolling it flat to be placed on the pizza baking tray.

Sorry, no picture because my girls and boy can’t resist the cute lil mini muffins. Almost gone before I managed to snap photos of them.

The last time I baked muffins was in August last year; the Peach Muffins.

After much pestering from my girls and also since I will having my 4th baby soon, baking will be out of the question, I bake some muffins for my family today.

I used whatever that was left behind by my youngest sister in the fridge after the Chinese New Year cookies baking. I found some minced almond and chocolate chips. This time around I did not mixed the choc chip in my muffin’s batter but placed them on top of my muffins coz I remembered my 2nd girl would pick put all the choc chip from the muffins before eating them. She loves eating chocolate but not choc chip found in muffins or cakes.

The minced almond in the muffins makes the muffins more chewable. I love the taste of it. Will bake again using almond if time permits.

To make mini muffins, I used the cookie paper cups instead of the muffins’ paper cup.

As for the basic muffins recipe, you can get it here.

Not many non-Baba Nyonya like to eat the original Nyonya Pineapple Tarts. They are crunchy, chewy and not buttery. Unlike the buttery rolled pineapple tarts which melt in your mouth.

Anyway, just for my safe keeping, here is my mom’s pastry recipe.

1kg of flour
8 Egg Yolks
4 Egg Whites
Planta Margarine; no measurement!

Add the margerine till the dough is soft. This is so subjective. My soft and her soft is totally different. I still have not get exactly 100% my mom’s dough. Sometimes, mine turned out too soft and she will come to the rescue and add more flour to get it just right. Sometimes it was not soft enough and she will add more margarine to get it just right.

I hope I will be able to master the Nyonya Pineapple Tarts Pastry soon.

This is one of my favorite dish when I was young and still my favorite till now because it is so easy to eat. Just mix it with rice, sit in front of the square box and eat. No need to worry about getting choke by any bones. And no need to chew so much.

Unfortunately, my children does not even want to try it the first time I cook it. I think it is because the dish does not look so appetizing. The 2nd time I cook the same, I don’t let them see it. I just mixed everything with the rice, get them to open their mouth and I feed them. They finished the whole plate of rice!

All you need are eggs, mince pork, tanghoon (optional), water, spring onion, oil, pepper, salt and light soy sauce to taste and fried shallot.

Firstly, marinate the mince pork (around 200g) with a lil bit of oil, pepper, salt and light soy sauce. Then mixed in some spring onion and tanghoon. Press the paste down into a bowl.

Beat 2-3 eggs with lots of water; add in some light soy sauce for colour. Pour this into the paste bowl and steam for 15 minutes.

Sprinkle the fried shallot and you are done.

Easy right?

I love baking muffins and the best way to enjoy the muffins is with a cup of tea or coffee. I love the aroma of coffee but unfortunately my body responds negatively to caffeine. I will perspire, feel nauseous, giddy and I can feel the heat in my throat. But I really love the aroma; it really makes me alive especially when I am sleepy in the office and my colleague prepares a cup of it, the aroma itself will make me awake.

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MIL is away for 3 weeks so I decided to cook my own simple dish which is especially catered more for my children.

My children loves egg and only eat certain type of veggie, and bean sprout is one of them. So we had Omelet with LupCheong, Fried Bean Sprout with Fishballs, Fried Egg for the maid (she is a Muslim, can’t eat LupCheong) and Chili Padi in Soy Sauce for hubby (he needs chili in every meal if possible).

Ingredients

250 mls of hot water
60 mls of milk
250 gms butter
275 gms sugar
200 gms dark chocolate
2 tbsp whisky or tia maria (I omitted this as my kids don’t like alcoholic flavour)
2 eggs, lightly beaten
1 tspn vanilla essence

260 gms plain flour
25 gms cocoa powder
1/2 tsp bicarb of soda

For Ganache

100 gm marshmallows
125 mls milk
125 gms dark chocolate

METHOD

1. Put butter, sugar, choc, water and milk in saucepan over low heat until butter and chocolate is melted.
2. Pour mixture into a big mixing bowl to cook.
3. Beat eggs lightly and mix into cooled mixture with vanilla essence.
4. Sift flour, cocoa and baking powder together into mixture and beat lightly till well mixed.
5. Add whisky or tia maria or brandy.
6. Pour mixture into a lined 8 inch tin and bake in slow oven (150 deg cent) for about an hour and a half or until cooked (test with skewer)
7. Cool cake for about 10 mins before turning out of tin. Cool on rack.

GANACHE

1. Add all ganache ingredients into saucepan and mix till melted.
2. Cool a little bit and pour on cake.

I have not tried the above recipe. Will do so something this week and will surely put up the photo of my version of Choc Mud Cake.

This Kaya is made by my mom. If not because of this recipe blog, I will never bother to ask my mom for the recipe. I don’t like eating Kaya! Can you believe that? My children loves them; so does everyone else in the house.

My mom’s Kaya is different from those you get at the bread stand or supermarket; no added flour or preservatives. Pure eggs, sugar and coconut milk.

Here is her recipe…

10 Eggs
600 sugar
Coconut Milk from one Coconut
One inch fresh Tumeric

The method:
Out of 10 Eggs, remove the Egg white from 4 eggs. Beat well. Place the beaten eggs and sugar in the wok. Stir till the sugar melted. Throw in the tumeric (just smash it a lil bit, not sliced) to reduce the Egg’s smell and to make the Kaya more yellowish.

After the sugar has melted, sift to remove the unmelted particles. Sounds like lab experiment only!

As for the coconut, be sure the remove all the brown skin before grinding it. It must be pure white. Then use the white cloth (i dunno what u call it) to squeeze the coconut milk out. You cannot add water. We use pure thick coconut milk.

Mix it with the melted sugar and eggs, mix it well and steam it for 3-4 hours till it becomes thick like jam.

When steaming, you can’t just let it there and go watch TV, blog or take a nap. You have to stir the mixture from time to time.

Quite troublesome eh. The ingredient may be simple but to turn it into Kaya takes a lot of time, energy and patience.

Now you know right. So don’t complaint why Kaya is so expensive!

I love baking since my mom said “Yes, you can use the oven.” My first try was baking cakes. The person that appreciates my cake the most is my dad. I remembered baking Chiffon Orange Cake on one Sunday afternoon then took it to my dad who was working his corn field. The next day, he told my mom to ask me bake some more! That was a start to many more cake baking adventure.

Here is the recipe that my dad love the most; Moist Chocolate Cake. Have not been baking this for a while though. Used to bake this every year for Chinese New Year.

250g Butter
350g Sugar
250g Flour
6 Eggs
1 tsp Sodium Bicarbonat
21/2 tsp Baking Powder
1 Bar of Dark Cooking Chocolate; melted

Bake at 175’C for 45 minutes to an hour.

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